This cranberry coffee cake is a perfect blend of tart cranberries and rich, buttery cake. It's a delightful treat that can be enjoyed during breakfast, brunch, or as a dessert. The combination of the tangy cranberries and the moist cake creates a burst of flavors in every bite. With a simple streusel topping and a hint of cinnamon, this coffee cake is sure to become a favorite among your family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup chopped nuts (optional)
- For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, chilled
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round baking pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add the sour cream, softened butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Gently fold in the cranberries and nuts (if using).
- Pour the batter into the greased baking pan, spreading it evenly with a spatula.
- In a small bowl, prepare the streusel topping by combining the flour, sugar, and chilled butter. Use your fingers or a pastry blender to mix until crumbly.
- Sprinkle the streusel topping evenly over the batter in the baking pan.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely before serving.
